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Carbonara with bacon, beans & courgette
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Silky carbonara is perfect for a speedy dinner, and is really simple to make at home. Here we’ve added baby broad beans, courgettes and a spritz of lemon to cut through the salty, creamy richness.
100g baby broad beans or peas
1 tbsp olive oil
1 courgette, halved lengthways and sliced into half moons
2 garlic cloves, halved
5 rashers Waitrose 1 Free Range Unsmoked Streaky Bacon, chopped
1 British Blacktail Free Range Medium Egg yolk
20g finely grated parmigiano reggiano
3 tbsp single cream
½ lemon, juice
1. Bring a large pan of water to the boil. Add the spaghetti and simmer for 5 minutes, then add the beans (or peas) and simmer for 3 more minutes. Scoop out a mugful of the cooking water, then drain the pasta and beans and set aside.
2. Meanwhile, heat the oil in a large non-stick frying pan over a medium-high heat and fry the courgette and garlic for 3-4 minutes until just golden. Tip onto a plate and discard the garlic. Return the pan to the heat with the bacon; fry for 4-5 minutes until golden. In a bowl, use a fork to mix the egg yolk, cheese and cream; add a good grinding of black pepper.
3. Tip the drained pasta and beans into the bacon pan and toss together. Take the pan off the heat, add 6-8 tbsp of the pasta cooking water and the yolk-cheese mixture. Stir everything until combined. Add the courgette and lemon juice and serve immediately.
There’s no need to remove the outer skin from baby broad beans. If you’re using larger, more mature broad beans, simmer them separately to the pasta then slip them from their skins before adding to the bacon pan with the pasta.
This recipe appeared within the July 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in June 2019.